Patricia Wells' Spicy Chicken and Rice Porridge with Lemongrass Chao G – Red Boat Fish Sauce

Ingredients

• 2 quarts Homemade Vegetable Stock
• 2 stalk lemongrass, trimmed, outer leaves removed, cut into thin slices
• 2 to 3 fresh red bird’s eye chiles, seeded, thinly sliced on the diagonal
• Red Boat 40°N Fish Sauce, to taste
• 2 cups long-grain jasmine rice
• 1 1/2 pounds, boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup Vietnamese Dipping Sauce
• 1/2 cup fresh cilantro leaves
• Fine sea salt
• Freshly ground black pepper
• Sprigs fresh cilantro, for garnish
• 1 lime, sliced into 6 equal wedges, for serving